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Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels
by Jacob K. Agbenorhevi, Francis Alemawor, Felix N. Engmann and Stephen K. Aduboffour
Journal of Food and Nutrition Research. 2019, 7(2), 148-154. DOI: 10.12691/jfnr-7-2-7
Pub. Date: February 21, 2019Views: 11639Downloads: 12453
Synsepalum dulificum fermentation red wine polyphenols antioxidant activity
Abstract Full Text PDF (219 KB) Full Text HTML Full Text ePUB (136 KB)
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